Fettuccine Marinara Sauce | Red Sauce Pasta

Tomatoes tomatoes tomatoes!! Yes lots of tomatoes not only give a nice color to red sauce paste but also good flavour. Onions, garlic and Italian seasoning whatnot to complement the marinara sauce pasta.

I am back with yet another Italian dish, this time it is Fettuccini in marinara/red sauce pasta. Until recent years, I have never imagined I will start eating/cooking red sauce. Not only because I am a big fan of Alfredo/white sauce pasta. When I started eating pasta for the first time in a restaurant, I don’t know how different pasta sauce are cooked, I started reading the menu card. I understood White sauce pasta was Cream based and red sauce was tomatoes based. We ordered both.

The red sauce pasta I had that day was too spicy and from that day onwards silly me always went for white sauce pasta. After years I realized my mistake, the spicy red sauce is Arrabbiata sauce with lots of chilli flakes, well but still something stopped me from trying the tasty pasta.

Couple of months back one day when we to Italian restaurant, we asked the waiter to suggest some vegetarian special. She suggested cheese ravioli in Marinara sauce. Immediately I was about to ask for other option but my hubby insisted to give try. He said if you don’t like I will have that, you can have the one I ordered. If I say it was delicious it is under statement. I was literally licking fork.

I have already told about my madness for tomatoes, I thought why I wasted all these years without trying this yummy delicacy. After coming home I googled how to make marinara sauce, I saw various version with white wine, canned tomatoes, carrot etc. Simple is always best so I opted for this method. I am not sure whether I did 100% justification to that Restaurant taste, but this pasta is enjoyed in our home.

I usually load my pasta with veggies, like my White sauce pasta and pesto pasta, but this I went with a veggie free version so that the star of the dish is highlighted in every bite. Tomatoes flavor with Italian seasoning gives a lip snacking sauce, little heavy cream gave the extra richness, adding gems to the crown. I didn’t add much heavy cream like Mac and cheese.

This sauce is very handy. If there are leftover, Spread it in bread in make sandwich like Pesto sandwich. Spread in bagel/bread and make a quick pizza

If you are looking for tasty pasta without sauce try pasta Primavera. Also pasta kichadi is great for those looking for Indian flavours in pasta.

In a sauce pan on medium heat Boil 1 cup + 1/4 of water, when the water starts boiling add the tomatoes and close the lid. Cook till the outer skin perls off for about 5-6 minutes. Strain the tomatoes in a colander and let it cool. Save the water for pasta sauce

After the tomatoes are cooked peel off the skin and puree the tomato flush into fine paste without adding water, keep aside

Heat oil on a medium heat and add onion, garlic, sauté till the onions are translucent.

Add the tomato puree and cook for 2 minutes. Add tomato paste/ ketchup and cook for 2 minutes. Add 1/2 cup + 1 tbsp of Tomato cooked water, salt, sugar and Italian seasoning and cook till it thickens and form a sauce like consistency for about 10 minutes. Add heavy cream and cook for a minute; switch off

In a large Saucepan, add water and salt, and let the water come to a boil. Add pasta to boiling water and cook pasta as per the instruction given on the package and drain the pasta in a colander. In a wide bowl transfer the pasta, drizzle little oil to the pasta and mix well to prevent pasta from drying out. Add the marinara sauce, cheese and spring onions; toss well. check for seasoning and add salt/ Italian seasoning if required

In a sauce pan on medium heat Boil 1 cup + ¼ of water, when the water starts boiling add the tomatoes and close the lid. Cook till the outer skin peels off for about 5-6 minutes. Strain the tomatoes in a colander and let it cool. Save the water for pasta sauce

After the tomatoes are cooked peel off the skin and puree the tomato flush into fine paste without adding water, keep aside

Heat oil on a medium heat and add onion, garlic, sauté till the onions are translucent.Add the tomato puree and cook for 2 minutes. Add tomato paste/ ketchup and cook for 2 minutes. Add ½ cup + 1 tbsp of Tomato cooked water, salt, sugar and Italian seasoning and cook till it thickens and form a sauce like consistency for about 10 minutes. Add heavy cream and cook for a minute; switch off

In a large Saucepan, add water and salt, and let the water come to a boil. Add pasta to boiling water and cook pasta as per the instruction given on the package and drain the pasta in a colander. In a wide bowl transfer the pasta, drizzle little oil to the pasta and mix well to prevent pasta from drying out. Add the marinara sauce, cheese and spring onions; toss well. check for seasoning and add salt/ Italian seasoning if required

Notes

Without heavy cream sauce keeps good in refrigerator if stored in a airtight containerCooked Red bell pepper/ carrot can be added for extra taste and colorTin/canned tomatoes can be used instead of freshPasta sauce can be made in advance. Before serving heat it, add heavy cream. Toss pasta with sauce and cheeseTomatoes can also be crushed and cooked instead of grindingPenne, rotini, bow, shell etc. Can be used instead of Fettuccini